Description
A hearty and nutritious soup featuring tender chicken, white beans, pasta, and vibrant spinach, all enhanced by a zing of lemon.
Ingredients
Scale
- 1 tablespoon olive oil
- 2 sticks celery, chopped small
- 1/2 medium onion, chopped
- 2 medium carrots, peeled & chopped small
- 3 cloves garlic, minced
- 2 tablespoons flour
- 6 cups chicken broth
- 1/4 teaspoon Italian seasoning
- 1 (15 fluid ounce) can white beans, drained
- 3/4 cup uncooked macaroni or ditalini pasta
- 2 cups cooked/rotisserie chicken
- 1 tablespoon lemon juice (or more, to taste)
- 2 cups fresh baby spinach, packed
- Salt & pepper to taste
Instructions
- Add the oil, celery, onion, and carrots to a soup pot and sauté over medium-high heat for 5-7 minutes.
- Add in the garlic and cook for 30 seconds.
- Stir in the flour and cook for about a minute.
- Slowly pour in the chicken broth while stirring to avoid lumps.
- Add in the Italian seasoning, white beans, and pasta. Turn the heat up to high and let the soup come to a boil.
- Cover the pot with the lid slightly ajar and reduce the heat, simmer for 10 minutes, stirring occasionally.
- Add in the chicken, lemon juice, and spinach. Cook for another few minutes until heated through.
- Season with salt and pepper to taste.
Notes
For thicker soup, blend a portion of it before adding the chicken and spinach. Leftovers absorb broth; add more chicken broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 25g
- Cholesterol: 60mg